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Olive Tapenade Recipes

Olive tapenade recipes can be used as a spread for fish, pizza, or whatever feels right.  You can make a green olive tapenade, a ripe olive tapenade, or use a combination of both types of olives in your tapenade recipes.

A green olive tapenade is made from olives that were picked young and unripe.  And ripe olives are usually preferred when you want to create a more rich tasting olive tapenade.

As olives ripen they can go from a bright green, to a light brown, to a vibrant red, to a purplish hue, and finally to deep black.  And using the various types of olives will change the taste of this wonderful spread.  However, stay away from "fake" black olives (in a can) that were pumped with oxygen to turn them black.

BTW, raw olives are not palatable and must go through a process before they can be consumed!

Olive Tapenade Recipes - Green Olive Tapenade


  • 1 cup Picholine Green Olives
  • Rinsed Capers to Taste
  • 1 Tbsp. of Fresh Organic Lemon Juice
  • 1/2 cup of Cold-Pressed Italian Extra Virgin Olive Oil
  • 1/2 cup of Chopped Organic Italian Parsley


  1. Pit olives and add all ingredients to a food processor or blender.  Pulse a few times until well combined.
  • Green olives can be more bitter tasting than ripe olives. And green olives can contain twice as much sodium.

Ideas for Your Olive Tapenade Recipes

  • Kalamata Olives
  • Nafplion Olives
  • Cerignola Olives
  • Liguria Olives
  • Gaeta Olives
  • Nicoise Olives
  • Moulin de Daudet Olives
  • Moroccan Olives
  • Organic Lemon Juice
  • Organic Lemon Zest
  • "Real" Greek or Italian Olive Oil
  • Anchovies or Anchovy Paste
  • Sprouted Nuts or Seeds
  • Sun Dried Tomatoes
  • Raw Garlic or Roasted Garlic
  • Organic Capers
  • Picholine Green Olives
  • Sicilian Green & Black Olives
  • Fresh Organic Parsley
  • Fresh Organic Basil
  • Fresh Organic Thyme
  • Organic Raisins
  • Organic Dried Figs
  • Hot Peppers
  • Organic Bell Peppers
  • Organic Spices
  • Black Pepper

Olive Tapenade Recipes - Black Olive Tapenade


  • 1/2 cup Gaeta Olives
  • 1/2 cup Kalamata Olives
  • 1 Tbsp. of Rinsed Capers
  • 2 Anchovy Fillets
  • 2 Cloves of Organic Garlic
  • 3 Tbsps. Cold-Pressed Greek Extra Virgin Olive Oil
  • Leaves from a Sprig of Fresh Parsley

Try the different types of naturally cured ripe or black olives along with a variety of other ingredients to make delicious and interesting tapenade recipes.


  1. Pit olives and add all of the ingredients into a food processor or into a blender.
  2. Blend or pulse until a coarse paste is produced.
  3. Olive tapenade can be served with fish, crackers, meats, cheese, or pasta.

Olive Tapenade Recipes
- Green & Kalamata Olive Tapenade


  • 3 Cups Picholine & Kalamata Olives
  • 1 Chopped Garlic Clove
  • 1/2 a Seeded Jalapeno Pepper
  • Zest of 1 Organic Lemon
  • 3 Tbsps. Cold-Pressed Extra Virgin Olive Oil
  • 1/4 Cup Fresh Chopped Organic Parsley
  • Freshly Cracked Black Pepper
  • 1 Tbsp. Fresh Chopped Organic Thyme

This olive tapenade recipe is made using naturally cured green and ripe olives.  It's especially important to make sure your green olives were not treated with lye!


  1. Pit olives and add the olives, garlic, pepper, and zest into a food processor or into a blender.
  2. Pulse until a coarse paste is produced and then put into a bowl.
  3. Add in the olive oil, parsley, black pepper, and thyme - stir to mix.
  4. Olive tapenade can be served with fresh fruits and veggies.

Want to Learn How to Cure Olives?

Olives will be raw foods unless they've been pasteurized (which you may get frequently at grocery stores).  Raw olives are very bitter and contain substances that need to be removed before an olive is fit for human consumption.

Olives must go through a curing process which will usually involve a Lye Cure (which is the cheapest way), a Dry Cure, Brine Cure, Water Cure, Oil Cure, or if your lucky a Sun/Air Cure.  Because green olives are more bitter than ripe olives, they are more prone to a lye treatment to get rid of their bitterness. 

Important!  Lye treated olives usually have their pits removed as well and are less flavorful.  Always buy olives that come with their pits and that have been naturally cured.  And if you have an olive tree or can purchase raw olives, you can learn techniques on how to cure them yourself. 

How to Make Olives Edible at Home

Oil-Curing:  Soaking in oil for several months.

Water-Curing:  Rinsing and re-soaking for about a week to over a month.

Dry-Curing:  Storing in salt for a few weeks or months.

Brine-Curing:  Soaking in brine for 5 to 6 weeks.

How to Get Salt Free Olives

Most olives that you buy at the store are way too salty because curing olives usually always involves salt at some point during the curing process.

Olives that are too salty can be rinsed under cold water or submerged in water for a few minutes to mellow out the salt.

There may be a variety of olive trees where the ripe fruit is edible straight off the tree??

Air Dried Olives

  • Use Fresh Ripe Olives.
  • Store Ripe Olives in a Dry and Protected Ventilated Environment for 1 to 1 1/2 Months.
  • Then Store in an Airtight Jar or Container.
  • Olives Should Keep for a While.
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